4 to 4 1/2 pounds brisket, trimmed of fat
2 tablespoons garlic powder
1 tablespoon paprika
2 teaspoon dry mustard
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup canola oil
1 large yellow onion, sliced into rounds
10 carrots, cut into thirds on a diagonal
5 stalks celery, peeled and cut into thirds on a diagonal
One 15-ounce can tomato sauce, such as Hunt¿s
3 pounds potatoes, peeled and cut into 1/2-inch cubes
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